I recently catered a yoga retreat and many of the attendees were vegan/vegetarian. There was a request for a Raw Vegan Cheesecake...of course I couldn't wait to make it! This was a recipe I have been wanting to try for awhile now. I looked over several recipes and came up with one that I am really pleased with that combines a few that I came across. I may never eat real cheesecake again!
The crust:
2 1/4 c raw nuts (I used walnuts, but would probably use pecans or almonds next time as a personal preference)
1 c dates, pitted
1/3 c unsweetened coconut
pinch of sea salt
Blend together all ingredients and press into oiled dish, or paper lined cupcake pan. Put into the freezer to set.
The filling:
2 c raw cashews, soaked and drained
1/3 c lemon juice (freshly squeezed)
1/3 c coconut oil, melted
All the milk fat from 1 can coconut milk (it's ok if it's already mixed, just pour it in)
1 T vanilla bean pasted
pinch of sea salt
1/2 c honey or maple syrup to sweeten (local, of course)
Blend all ingredients together until smooth. Pour evenly into prepared crust. Put back into the freezer to set up. This will take 2-3 hours.
Remove from freezer about 20 minutes before serving. Garnish as you like and enjoy!
